There’s something deeply comforting about Avgolemono — Greek Lemon Chicken Soup that draws you in with fragrant steam and a glossy, silky surface. I’ve tested this recipe half a dozen times—tweaking the simmer, refining the whisk technique—and each trial revealed brighter lemon notes and a silkier texture. The gentle crackling as it cools is just the beginning of this warm, nourishing experience.
Why You’ll Love Avgolemono — Greek Lemon Chicken Soup
- Bright, tangy lemon flavor balanced by rich chicken broth
- Silky texture from eggs tempered slowly
- Quick weeknight meal ready in under 30 minutes
- A glimpse into Greek culinary tradition in every spoonful
A Little Background
On a chilly evening, I realized my default chicken soup was missing a lively twist. A friend introduced me to a Greek taverna version, and I raced home to replicate it. Over three kitchen sessions, I learned that a gentle simmer and patient whisking are non-negotiable for that signature, velvety Avgolemono — Greek Lemon Chicken Soup.
Key Ingredients for Avgolemono — Greek Lemon Chicken Soup
- Chicken Broth (4 cups): Base flavor—homemade or low-sodium store-bought. Substitute with veggie stock for a lighter twist.
- Long-Grain White Rice (½ cup): Provides body—rinse well to remove excess starch.
- Large Eggs (2): Create silkiness—use room-temperature eggs to prevent curdling.
- Fresh Lemon Juice (3 Tbsp): Adds brightness—taste for acidity and adjust accordingly.
- Cooked Chicken (2 cups, shredded): Protein—rotisserie chicken speeds prep.
How to Make Avgolemono — Greek Lemon Chicken Soup
- Combine broth and rice in a medium pot over high heat. Bring to a gentle boil, then lower to medium. Partially cover and simmer 18–20 minutes, until rice is tender.
- In a bowl, whisk eggs until frothy. Gradually whisk in lemon juice until fully blended.
- Ladle about ½ cup hot broth into the egg-lemon mix, whisking constantly to temper and avoid scrambling.
- Slowly pour the tempered egg mixture back into the pot, stirring gently. Stir in shredded chicken and heat through, about 2–3 minutes. Season with salt and pepper.
Pro Tips & Troubleshooting
- Personal Testing Note: Allow the rice to finish absorbing liquid off-heat for a slightly firmer bite.
- If the soup begins to curdle, remove from heat and whisk vigorously until smooth, then return to low heat.
- Swap orzo for rice for a classic Greek twist—cooks in just 10 minutes.
- To double the batch, use a larger pot and increase simmer time by 5 minutes; halve by reducing ingredients proportionally.
Storage & Make-Ahead Guide
Let soup cool at room temperature no more than 2 hours. Store in an airtight container in the fridge for up to 3 days, reheating gently over low heat to 165°F. Freeze in portioned containers for up to 3 months—thaw overnight in the fridge. Personal Testing Note: Add a splash of broth when reheating frozen soup to revive its silky consistency.
Serving Suggestions
Garnish with fresh chopped dill or parsley for a hint of herbal aroma. Serve alongside warm pita bread or a crisp green salad drizzled with olive oil and red wine vinegar.
Frequently Asked Questions
- How do I prevent eggs from curdling in soup? Temper eggs by whisking in a small amount of hot broth before adding them back to the pot; stir constantly over low heat.
- Can I use a different grain instead of rice? Yes, orzo, acini di pepe, or small pasta work beautifully—adjust cooking time to package instructions.
- Is it safe to freeze Avgolemono soup? Absolutely. Freeze in airtight containers for up to 3 months; thaw in the fridge overnight and reheat gently.
- What’s the ideal lemon-to-egg ratio? Three tablespoons lemon per two eggs strikes a bright balance; add more if you prefer extra tang.
- Can I make this soup vegetarian? Substitute vegetable broth and skip the chicken, adding extra rice or beans for protein.
- How can I lighten the soup? Use half broth, half water and reduce rice to ⅓ cup for a thinner, less filling version.
Final Thoughts
Avgolemono — Greek Lemon Chicken Soup remains one of my top go-to comfort bowls. The balance of tangy lemon, tender chicken, and silky rice warms both body and soul. I’d love to hear how your version turns out—share your twists and triumphs in the comments below!
More Recipes You’ll Love
- Lemon Chicken Orzo Soup with Fresh Citrus Flavor – citrus-driven broth complements the lemon notes in Avgolemono
- Chicken Noodle Soup Recipe – classic comfort with tender chicken for a hearty pairing
- Chicken Pot Pie Soup – creamy, rich variation ideal for cozy dinners together
- Lasagna Soup Recipe – savory tomato and cheese infusion offers a flavorful contrast
Avgolemono — Greek Lemon Chicken Soup
Ingredients
Soup Base
- 4 cups chicken broth
- 0.5 cup long-grain white rice rinsed
Egg-Lemon Mixture
- 2 large eggs room temperature
- 3 tablespoons fresh lemon juice
Finishing
- 2 cups cooked chicken shredded
- salt and freshly ground black pepper to taste
Instructions
Soup Base
- Combine chicken broth and rice in a medium pot over high heat. Bring to a boil, reduce heat to medium-low, cover partially and simmer 18–20 minutes until rice is tender.
Egg-Lemon Mixture
- In a bowl, whisk eggs until frothy. Add lemon juice and whisk until fully blended.
- Ladle ½ cup hot broth into the egg-lemon mixture, whisking constantly to temper.
Finishing
- Slowly pour the tempered egg mixture back into the pot while stirring gently. Stir in shredded chicken and cook 2–3 minutes until heated through. Season with salt and freshly ground black pepper to taste.